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Report: eG Chocolate and Confectionery Conference 2010

Confections Report Chocolate

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#61 Lior

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Posted 20 April 2010 - 10:00 AM

fantastic pictures. Thank you all for sharing!

#62 psantucc

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Posted 20 April 2010 - 02:00 PM

speaking of that awwwwwwwwwwwesome salted caramel ganache, um, is anyone allowed to post that recipe with credit to shotts of course? major craving...(hard to believe after only 24 hrs eh?) *darn it, hanging out with Canadians rubs off on you....eh?) :P


I'd be a little nervous posting full text to eGullet, since I don't know how copyright sensitive we are - but surely no harm can be done with an official Google Books Link

Watch out for the Canadians. Soon you'll be a socialist! B-}=
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#63 lebowits

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Posted 20 April 2010 - 02:37 PM


speaking of that awwwwwwwwwwwesome salted caramel ganache, um, is anyone allowed to post that recipe with credit to shotts of course? major craving...(hard to believe after only 24 hrs eh?) *darn it, hanging out with Canadians rubs off on you....eh?) :P


I'd be a little nervous posting full text to eGullet, since I don't know how copyright sensitive we are - but surely no harm can be done with an official Google Books Link

Watch out for the Canadians. Soon you'll be a socialist! B-}=


Always the geek! For the formula, we had to make a batch 4x the size in order to get a volume sufficient to our purpose. :smile:

And personally, I would tone down the salt a bit. It was a bit over the top for my taste.

Edited by lebowits, 20 April 2010 - 02:37 PM.

Steve Lebowitz
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Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#64 Marmish

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Posted 20 April 2010 - 03:31 PM



speaking of that awwwwwwwwwwwesome salted caramel ganache, um, is anyone allowed to post that recipe with credit to shotts of course? major craving...(hard to believe after only 24 hrs eh?) *darn it, hanging out with Canadians rubs off on you....eh?) :P


I'd be a little nervous posting full text to eGullet, since I don't know how copyright sensitive we are - but surely no harm can be done with an official Google Books Link

Watch out for the Canadians. Soon you'll be a socialist! B-}=


Always the geek! For the formula, we had to make a batch 4x the size in order to get a volume sufficient to our purpose. :smile:

And personally, I would tone down the salt a bit. It was a bit over the top for my taste.



Sigh. Sounds like I would have LOVED it. FYI, basic rule of thumb is ingredient lists can't be copyrighted. Text - ie explanation of method, can.

#65 chocoera

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Posted 20 April 2010 - 03:51 PM


speaking of that awwwwwwwwwwwesome salted caramel ganache, um, is anyone allowed to post that recipe with credit to shotts of course? major craving...(hard to believe after only 24 hrs eh?) *darn it, hanging out with Canadians rubs off on you....eh?) :P


I'd be a little nervous posting full text to eGullet, since I don't know how copyright sensitive we are - but surely no harm can be done with an official Google Books Link

Watch out for the Canadians. Soon you'll be a socialist! B-}=



perfect, thanks pat :0) also, did a couple truffles at the shop today, the honey/thyme from steve's handout, and a lime/kirsch with a dried cherry in the mold. some interesting looks...but they liked them!

#66 Chris Hennes

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Posted 20 April 2010 - 08:05 PM

I liked the salt level in Shotts caramels: it was one of my favorite ganaches of the weekend (I also loved the Caprese and the White Pepper. Turns out I don't much care for the fruit fillings.)

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#67 Lior

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Posted 20 April 2010 - 09:47 PM

I also like the saltiness of them. Although I have certainly had comments like "uh- I think it is too salty" SO to be on the safe side, I add less. I think it also has to be the exact type of salt listed as some salts are saltier-read that somewhere...

#68 Kerry Beal

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Posted 21 April 2010 - 04:21 AM

I liked the salt level in Shotts caramels: it was one of my favorite ganaches of the weekend (I also loved the Caprese and the White Pepper. Turns out I don't much care for the fruit fillings.)

Maybe next year we need a primer on fruit fillings?

#69 RobertM

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Posted 21 April 2010 - 04:24 AM

I think a fruit filling primer would be awesome.

#70 ejw50

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Posted 21 April 2010 - 04:29 AM

Bob, glad you liked the videos.

Great find Pat! I also thought it was salty.
But that's what great about the session: it doesn't
matter if you like it or not. It's time to experiment
without pressure of making for somebody else.


Thanks Lior for the havla!

Edited by ejw50, 21 April 2010 - 04:45 AM.


#71 RobertM

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Posted 21 April 2010 - 05:50 AM

Kelly - can you share your version of the pepper truffle? That piece was amazing - I'm still bragging about it to people at work and I'd love to play around with a version of it.

Thanks
Bob

#72 lebowits

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Posted 21 April 2010 - 06:02 AM

Regarding fruit centers. The Boiron web site (UK English version) has a series of PDF files which contain formulas for using the various purees in different applications. The "Chocolate Makers" piece contains standard formulas for molded chocolate centers along with firmer ganaches for slabbing. You can find the files here.

This was the formula I used for my cherry center and it worked out very well. My final piece will include a dried cherry which has been macerated in kirsch.
Steve Lebowitz
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Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#73 Lior

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Posted 21 April 2010 - 07:44 AM

thank you for all those videos! So much fun seeing and hearing you all! :laugh:

#74 curls

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Posted 21 April 2010 - 08:34 AM

Kelly - would you mind sharing your caprese recipe. Surprising how great that piece is (I usually don't like sundried tomatoes). I am running low on conference samples to share with my friends; would like to trying making this one myself. So far everyone has liked it. Just one person wanted more sun dried tomatoes in her piece; everyone else thought the balance was right.

To my taste, the salted caramel was delicious, just the right amount of salt. Thanks Jim!

#75 Darienne

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Posted 21 April 2010 - 08:44 AM

Kelly - can you share your version of the pepper truffle? That piece was amazing - I'm still bragging about it to people at work and I'd love to play around with a version of it.

Thanks
Bob

I would love a pepper truffle. Me too, please.
Darienne


learn, learn, learn...

Cheers & Chocolates

#76 pringle007

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Posted 21 April 2010 - 03:17 PM

Yes, one pepper truffle please.. well, better make it two!
"It only hurts if it bites you" - Steve Irwin

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#77 susanmc

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Posted 21 April 2010 - 06:15 PM

Where can I buy fruit purees like we were using this weekend in a smaller size? Thanks.

Susan

#78 lebowits

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Posted 22 April 2010 - 02:51 AM

Where can I buy fruit purees like we were using this weekend in a smaller size? Thanks.

Susan


The purees are available from a number of sources. The difference between them is how much you have to buy at one time. I've been buying from L'Epicerie. The purees are in 1 kg tubs which seems to be industry standard. They keep in the freezer for a long time. Simply cut out what you need, and put the rest back to keep frozen.

The 3 primary brands for purees in the USA are Boiron, Sicoly, and Perfect Puree. I've not found a "retail" source for Perfect Puree and haven't tried the product but it seems very common in restaurant bars.
Steve Lebowitz
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Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#79 susanmc

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Posted 22 April 2010 - 04:09 AM

Thank you Steve! The mango chocolates were very tasty over the weekend! I need a supply of those for the house and a few friends.

Susan

#80 lebowits

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Posted 22 April 2010 - 08:57 AM

Thank you Steve! The mango chocolates were very tasty over the weekend! I need a supply of those for the house and a few friends.

Susan


I expect to be making them in the next few days or so.
Steve Lebowitz
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Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#81 ejw50

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Posted 22 April 2010 - 09:38 AM


Where can I buy fruit purees like we were using this weekend in a smaller size? Thanks.

Susan


The purees are available from a number of sources. The difference between them is how much you have to buy at one time. I've been buying from L'Epicerie. The purees are in 1 kg tubs which seems to be industry standard. They keep in the freezer for a long time. Simply cut out what you need, and put the rest back to keep frozen.


The 3 primary brands for purees in the USA are Boiron, Sicoly, and Perfect Puree. I've not found a "retail" source for Perfect Puree and haven't tried the product but it seems very common in restaurant bars.



If you live near Napa, you can buy Perfect Puree at Whole Foods in Napa Valley.
That's what they told me on the phone anyway.

#82 lebowits

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Posted 22 April 2010 - 02:44 PM



Where can I buy fruit purees like we were using this weekend in a smaller size? Thanks.

Susan


The purees are available from a number of sources. The difference between them is how much you have to buy at one time. I've been buying from L'Epicerie. The purees are in 1 kg tubs which seems to be industry standard. They keep in the freezer for a long time. Simply cut out what you need, and put the rest back to keep frozen.


The 3 primary brands for purees in the USA are Boiron, Sicoly, and Perfect Puree. I've not found a "retail" source for Perfect Puree and haven't tried the product but it seems very common in restaurant bars.



If you live near Napa, you can buy Perfect Puree at Whole Foods in Napa Valley.
That's what they told me on the phone anyway.


In reviewing their web site today, I'm not sure how many of their flavors adhere to what I've seen as the "standard" of 10% sugar. Most of what they offer appears targeted at use in bars. I could of course be VERY wrong.
Steve Lebowitz
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Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#83 Chris Hennes

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Posted 22 April 2010 - 03:04 PM

Steve, does that mean more, or less, sugar?

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#84 Marmish

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Posted 22 April 2010 - 06:47 PM

I'd love to have some transfer sheets, but I certainly don't need 10-15 of the same one. I thought if several people were interested, we could pick a vendor and everyone could pick a transfer. I'd place the order and have them shipped to me, split the packs so each of us got an assortment, and send them on to each person. I could resend them in a flat rate type envelope, right?

Advice, interested swappers and dire warnings welcome.

#85 ejw50

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Posted 22 April 2010 - 07:11 PM


Where can I buy fruit purees like we were using this weekend in a smaller size? Thanks.

Susan


The purees are available from a number of sources.



After trying them out, I would probably not pay for them except in a few cases.

I think you can make your own raspberry from the frozen food section that's just as good.

Apple, kiwi, pear, banana, oranges, limes - these things are pretty consistent and available year round.

I would probably only pay for a few things that are not available throughout
the year, are too inconsistent, are terrible at my grocery frozen, or are exotic.

Mango would fit here, as would lychee, currants, mara des bois, stone fruits (at my grocery anyway), or cherry.

Edited by ejw50, 22 April 2010 - 07:12 PM.


#86 Kerry Beal

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Posted 22 April 2010 - 07:13 PM

I'd love to have some transfer sheets, but I certainly don't need 10-15 of the same one. I thought if several people were interested, we could pick a vendor and everyone could pick a transfer. I'd place the order and have them shipped to me, split the packs so each of us got an assortment, and send them on to each person. I could resend them in a flat rate type envelope, right?

Advice, interested swappers and dire warnings welcome.

Great idea - just don't send them in the heat of summer - the suckers melt!

#87 curls

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Posted 22 April 2010 - 07:22 PM

I'd love to have some transfer sheets, but I certainly don't need 10-15 of the same one. I thought if several people were interested, we could pick a vendor and everyone could pick a transfer. I'd place the order and have them shipped to me, split the packs so each of us got an assortment, and send them on to each person. I could resend them in a flat rate type envelope, right?

Advice, interested swappers and dire warnings welcome.

I would be interested in a transfer sheet swap.

#88 lebowits

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Posted 23 April 2010 - 03:14 AM

Steve, does that mean more, or less, sugar?


As best I can tell, the majority of the Boiron and Sicoly purees are 10% sugar. I couldn't tell from the Perfect Puree site what the difference was between their "bar" line and the "pastry" line except that most of their focus seemed to be on the bar.
Steve Lebowitz
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Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#89 RobertM

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Posted 23 April 2010 - 04:39 AM

Steve and I are working on a short news item that we would like to submit to Manufacturing Confectioner (after appropriate approval by eGullet). If anyone would like to submit a comment to be included about the conference, please feel free to craft one (or use something you have already written here on the boards). We will also be submitting some photographs that are representative of the weekend, if anyone has any reservation about their image being submitted, would you please let me know?

#90 chocoera

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Posted 25 April 2010 - 12:55 PM

I'd love to have some transfer sheets, but I certainly don't need 10-15 of the same one. I thought if several people were interested, we could pick a vendor and everyone could pick a transfer. I'd place the order and have them shipped to me, split the packs so each of us got an assortment, and send them on to each person. I could resend them in a flat rate type envelope, right?

Advice, interested swappers and dire warnings welcome.



i'd be in :)





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